Roasting roots on a bed of spiced salt intensifies the vegetables’ flavour and brings a touch of theatre to the table. The salt doesn’t have to go to waste afterwards, it can be re-used as a seasoning, or even to bake more roots. A smoky yogurt dressing sets off the sweet veg beautifully.

1 Preheat the oven to 200C/ Fan 180C/400F.2 Combine the salt with the lemon zest, crushed coriander seeds and thyme sprigs. Spread half this mixture out across a very large roasting tin (or divide between two smaller tins). Nestle the roots into this mixture, making sure any larger ones aren’t touching to give the heat a chance to circulate. Spread the rest of the salt on top, mounding it up to cover every vegetable.3 Roast in the oven for 50–60 minutes, until a skewer slides easily into even the largest root. Spoon the top layer of salt away, but keep the roots nestled in a bed of salt to serve (everyone can peel or split their own veg).4 In a serving bowl combine the yogurt with the crushed garlic and lemon juice, and season with ground black pepper. Swirl in the chipotle and dust with paprika. Drizzle with the cold-pressed oil, shower with thyme leaves and serve alongside the roots and salad leaves.

Recipe from The New Vegetarian by Alice Hart (Square Peg); photography by Emma Lee

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.